Summary

Instructions

1Melt butter in a pot over medium heat. Add Onion, Shallot and 1 t Salt; sweat until translucent. Add Celery and Carrot and continue to cook until the vegetables have softened slightly approximately 5 minutes.

2Add Chicken Broth, Water and Potatoes to pot. Bring to a boil. Reduce heat to simmer; Cover and cook until potatoes are tender about 20 minutes.

3In a sauce pan bring the Milk to a simmer with the Thyme. Let steep about 10 minutes.